Jj's Restaurant @ Vancouver Community College (Menu)

Appetizers‎

Salmon, Prawn and Scallion Cake, Thai Lemon Grass Sauce

Shrimp and Avocado Salad

Fraser Valley Greens with Golden Beets, Feta, Candied Pecans, Truffle Vinaigrette

Charred Vancouver Island Octopus, Summer Greens, Crisp Pancetta

Soup of the Day

2.5

Entrées‎

Grilled Steak Cooked Medium, House Made Focaccia Bread, Horseradish Cream, Grilled Peppers, Portabella Mushrooms, Crisp Onions, Au Jus

8.5

BBQ Chicken with Sweet Chili and Lime Tabbouleh with Faro, Chick Pea and Feta

Fresh Steelhead Salmon Pan Roasted with, Togarashi Spice, Crisp Triple Cooked Pomme Frites Pickled Ginger and Cilantro Mayonnaise

Lamb Cooked Two Ways, Slow Cooked Leg of Lamb and Pan Roasted Loin, Rosemary Jus

Artichoke and Wild Mushroom Bolognaise, Tagliatelle Pasta

850

Desserts‎

Lemon Mousse with Fresh Blueberries Caramelized Honey and Lemon

Chocolate Marquise, Caramel Espresso Ice Cream

Pavlova with Fresh Seasonal Berries

Vanilla Bean Crème Bailee

Dinner‎

House Made Puff Pastry, Tomato, Basil, Goat Cheese, Balsamico, Ev Olive Oil Spiced Pork Belly, Herbed Slaw. "Cream Less Creamed Corn', Mango

Summer Stew: Sea Scallops, Tiger Prawns, Fingerling Potatoes, Leeks, Corn Broth

Field Greens, Shaved Vegetables, Dried Strawberries, Candled Almonds, Sherry Truffle Vinaigrette

Olive 011 Poached Salmon, Celery Puree, Tomato Risotto, Zucchini, Tomato Confit

Herb Roasted Chicken Breast, Garlic Whipped Potato, Roasted Carrots, Swiss Chard, Lemon

Moroccan Spiced Lamb Sirloin, Cous Cous, Cauliflower, Date Molasses, Thick Yogurt

"Baseball Cut" Loin Steak, Asparagus, Tomato Jam, Glazed Cipollini, Yam Pave

Hand Made Garganelli Pasta, Portabella, Basil Tofu, Grilled Eggplant, Squash Quinoa

Classic Crepes Suzette, Orange Brandy Sauce

Strawberry Pistachio Cake, White Chocolate Mousse, Red Red Strawberry Jam

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